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Recipe
Each month Salt Yard will be detailing a new recipe. August's recipe is for our Braised Quail with Jamon Iberico Bouillon, fresh peas and girolles>
Reviews
Salt Yard has received a fabulous write up from Time for One- the fantastic new website for solo travellers and diners. To take a look please go to Salt Yard review by timeforone.com
Less is more at Salt Yard. This chic, snug little restaurant and bar offers the very best produce from Spain and Italy.
Observer Food Monthly, June 2007
Great tapas is down to authentic ingredients, attention to detail and a good working knowledge of the pig-acron theory. Jay Rayner finds all three in abundance at the Salt Yard.
Jay Rayner, Observer Magazine, March 2006
Mixing and matching Spanish and Italian dishes on a menu is a logical step, yet few restaurants even attempt it. Salt Yard is a modern "tapas bar" and restaurant that does just that, and does it with aplomb.
Nimrita Dadlani, Time Out, April 2005
Turns out it (Salt Yard) is the baby of three young people- the classic "let's do the dream" story. Simon Mullins (ex Flaneur and Brindisa), Sanja Morris, and chef Brian Villahermosa, who has done time at The Gore and Isola.
Marina O'Loughlin, Metro, May 2005 - Four out of five stars
Acorn-fed jamon Iberico proved a lavish serving of excellent lean ham on its own wooden board, char-grilled lamb cutlets with peperonata were succulent and well seasoned.
Matthew Norman, The Sunday Telegraph, June 2005 - Score 8/10
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